Description

Ingredients

• Dough
• 🌾 360 g all purpose flour (3 cups / 12.7 oz) gluten Original: 🌾 360 g all purpose flour (3 cups / 12.7 oz)
• 🧂 4 g fine salt (¾ tsp / 0.14 oz) Original: 🧂 4 g fine salt (¾ tsp / 0.14 oz)
• 🍬 15 g sugar (1 tbsp / 0.5 oz) Original: 🍬 15 g sugar (1 tbsp / 0.5 oz)
• 🧈 120 g cold butter, cubes (½ cup / 4.2 oz) dairy Original: 🧈 120 g cold butter, cubes (½ cup / 4.2 oz)
• 🥚 1 large egg (1) egg Original: 🥚 1 large egg (1)
• 🥛 120 ml cold water (½ cup / 4 fl oz) Original: 🥛 120 ml cold water (½ cup / 4 fl oz)
• Filling
• 🛢️ 15 ml neutral oil (1 tbsp / 0.5 fl oz) Original: 🛢️ 15 ml neutral oil (1 tbsp / 0.5 fl oz)
• 🧅 120 g onion, small dice (1 cup / 4.2 oz) Original: 🧅 120 g onion, small dice (1 cup / 4.2 oz)
• 🧄 12 g garlic, minced (4 cloves / 0.4 oz) Original: 🧄 12 g garlic, minced (4 cloves / 0.4 oz)
• 🫚 10 g ginger, minced (1 tbsp / 0.35 oz) Original: 🫚 10 g ginger, minced (1 tbsp / 0.35 oz)
• 🌶️ 45 g Thai red curry paste (3 tbsp / 1.6 oz) Original: 🌶️ 45 g Thai red curry paste (3 tbsp / 1.6 oz)
• 🥩 350 g chicken thigh, small dice (12 oz) Original: 🥩 350 g chicken thigh, small dice (12 oz)
• 🥔 350 g potato, 1 cm dice (2½ cups / 12 oz) Original: 🥔 350 g potato, 1 cm dice (2½ cups / 12 oz)
• 🥣 200 ml coconut milk (¾ cup / 6.8 fl oz) dairy Original: 🥣 200 ml coconut milk (¾ cup / 6.8 fl oz)
• 🥣 15 ml fish sauce (1 tbsp / 0.5 fl oz) seafood Original: 🥣 15 ml fish sauce (1 tbsp / 0.5 fl oz)
• 🍯 10 ml sugar syrup or honey (2 tsp / 0.34 fl oz) Original: 🍯 10 ml sugar syrup or honey (2 tsp / 0.34 fl oz)
• 🌿 2 g ground turmeric, optional (1 tsp / 0.07 oz) Original: 🌿 2 g ground turmeric, optional (1 tsp / 0.07 oz)
• 🌶️ 1 g black pepper (¼ tsp / 0.04 oz) Original: 🌶️ 1 g black pepper (¼ tsp / 0.04 oz)
• To seal and bake Original: To seal and bake
• 🥚 1 egg, beaten for egg wash (1) egg Original: 🥚 1 egg, beaten for egg wash (1)

Preparation

• Make the dough Mix flour, salt, and sugar, cut in cold butter until sandy with pea size bits, then add egg and cold water and mix just until a dough forms. 🧈
• Chill Wrap and chill 45 min so the dough bakes flaky and clean. 🧊
• Start the filling Heat oil, cook onion 3 min until soft, then add garlic and ginger for 30 sec until fragrant. 🧄
• Bloom the curry Add curry paste and optional turmeric, stir 45 sec until glossy and aromatic. 🌶️
• Cook chicken and potato Add chicken, stir 2 min, add potato, then pour in coconut milk, fish sauce, syrup or honey, and pepper, simmer 12–14 min until potato is tender and the mixture is thick, not wet. 🥔
• Cool the filling Spread on a plate and cool 20 min so it is easy to fold without steaming the dough. 🥟
• Shape Roll dough to 3 mm, cut 10–12 cm circles (4–5 in), add 2 tbsp filling, fold into half moons, press edges, then crimp. ✨
• Bake Heat oven to 200°C (392°F), brush with egg wash, bake 18–20 min until deep golden. 🔥
• Rest and serve Rest 5 min so the filling sets, then serve warm. 🍽️

Total Time

Nutritional Value

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